I'm thrilled to partner with Pyure Organic Stevia for this post. As always, all opinions are my own.

It’s so funny to me how there are two distinct groups of people- the ones who can’t wait til September 1st for the explosion of pumpkin everything and those that swear off pumpkin til October 1st. Frankly, I’m somewhat of a year-round pumpkin enthusiast, but I did wait until after Labor Day to post these Grain-Free Pumpkin Muffins. Not only are they free of gluten and any refined grains, they’re dairy-free and also sugar-free because I used Pyure Organic Stevia to sweeten these delicious and moist muffins!

​Pyure Organic Stevia is organic, non-GMO, sugar free, calorie free, vegan and gluten free. I think that covers it all! And it also tastes great- which we both know isn’t always the case with alternative sweeteners. Pyure’s unique formulation only uses the sweetest part of the Stevia leaf and it’s great for baking, beverages or any recipe that needs a little sweetness.

​The other thing I’ve yet to mention about this recipe is I made the batter in my Vitamix! Since coconut flour doesn’t have gluten, there’s less concern for over-mixing. You could of course prepare these with a traditional wet and dry ingredient method, but if you want to grab your Vitamix or other high-speed blender, it works wonders and the cleanup is a breeze!

​It was fun experimenting with this recipe because I was trying a few new things-coconut flour in place of an all-purpose gluten-free flour (which is what I use in a lot of my recipes) and Pyure Organic Stevia. Fortunately, Pyure Organic Stevia is super easy to use. There's both a scoop-able tub and even liquid forms, complete with conversion charts for each one. This makes it super simple to swap out sugar from any recipe!

​Coconut flour, on the other hand, is a bit more challenging! If you haven’t baked with coconut flour before, the most important thing to know is it basically sucks up all the liquid in a recipe and most recipes call for more eggs or other liquid than you’re probably used to! I played with this recipe a couple times, but am so happy with this final version! You would never know it’s grain-free or sugar-free, much less dairy-free!

​I can’t wait to try out some other recipes using coconut flour and Pyure Organic Stevia. I’m thinking apple muffins and carrot cake cupcakes for the fall season would be pretty perfect! ​

​​I’m also excited about some upcoming products Pyure is launching this month, including a sugar-free maple syrup and sugar-free honey alternative. They’re a really innovative company and have more products being formulated for the upcoming year because everywhere sugar is, they want to replace it with Pyure.

1.) Preheat oven to 350 degrees. Grease a 12-cup muffin pan or line each muffin tin with a liner.
2.) Place all dry ingredients (coconut flour, stevia, baking powder, spices and salt) into a Vitamix or high-speed blender.
3.) Add the wet ingredients (beaten eggs, coconut oil, coconut milk, almond milk, pumpkin and vanilla) to the dry ingredients.
4.) Turn the blender on and mix for 1-2 minutes until smooth and creamy. The consistency may seem a bit different than traditional muffins made with grains, but resist the urge to add any additional liquid or other ingredients.
5.) Using a greased ice cream scoop or 1/4 cup measuring cup, add the batter to the 12-cup muffin pan and top with pumpkin seeds, if desired.
6.) Bake for 35-40 minutes until a toothpick comes out clean. Let cool for 5 minutes before transferring to a baking rack. Enjoy while warm or room temperature!

Traditional method:
1.) Preheat oven to 350 degrees. Grease a 12-cup muffin pan or line each muffin tin with a liner.2.) Place all dry ingredients (coconut flour, stevia, baking powder, spices and salt) into a medium mixing bowl and whisk together.3.) Add the wet ingredients (beaten eggs, coconut oil, coconut milk, almond milk, pumpkin and vanilla) to the dry ingredients in a large mixing bowl and mix well.
4.) Slowly add the dry ingredients into the wet ingredients, scraping the sides and bottom of the bowl to make sure the batter is well incorporated.
5.) Using a greased ice cream scoop or 1/4 cup measuring cup, add the batter to the 12-cup muffin pan and top with pumpkin seeds, if desired.6.) Bake for 35-40 minutes until a toothpick comes out clean. Let cool for 5 minutes before transferring to a baking rack. Enjoy while warm or room temperature!

Oh, yum!!! I can't wait to make these-they look so yummy :-) I love adding a little coconut flour to my gluten free baked goods, but haven't used the Pyure stevia-will have to give it a try!

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Shannon

9/14/2017 10:41:42 pm

I love baking with coconut flour! And the Pyure + Coconut flour is a great combo, especially if you're going for grain-free & sugar-free! Thank you, EA!

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Welcome to KISS in the Kitchen! I'm Shannon, and my dad always told me "Keep it simple, Shannon". And that's what you'll find here- simple recipes and simple ideas to help you get healthier and happier.

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